A Classic Sauce with Fettucce

Picture Courtesy: Wikipedia

Sauces have always played a vital role in my cooking. I always thought making any type of sauce was tedious and time-consuming...But no..They are quick too make..with an aroma that needs to be experienced and has no words to describe. A sauce definitely adds colour, texture and an extra zing to whatever it is served with or on. By varying the spices and herbs.there is so much you can create from sauce.

Tomatoes make very good sauces probably because of their soft flesh.Used raw they can definitely complement a dish.

Tomatoes contain Carotenoids, proved to fight cancer and their lovely colour is also as a result of this.

Making a sauce does not require any special equipment because once you master the basics..you have wide possibilities of experimentation..One such experiment is this sauce that was easy, delicious and I would call it a classic!!!

What you need for the sauce are

1.

Tomatoes-firm, unpeeled- 3 to 4
Whole Garlic-1
Onion-1 chopped or julienned
Bay leaves-2
Salt
Sugar-1 tsp
Water-1/2 cup

Cook all of the above until the tomatoes turn mushy and soft. Set them aside to cool.


After this cools, remove the bay leaves and blend the entire thing. Ensure that they do not turn into a puree..Some bits of garlic and onion are always enjoyable....


2.

Onion-chopped-1 tbsp
Garlic-1/2 tbsp
Olive Oil

Saute the onions and garlic in olive oil and then follow this by adding the tomato blend. Add in some basil. Fresh basil would be the best choice....



I served this classic sauce over Fettucce

I cooked 100 grams of Fettucce according to the packet instructions.Served the sauce ans sprinkled some parmesan cheese.




This delicious sauce is my entry for this month's The International Food League, a fun event by the ladies at the Dining Hall.

The mystery box that I chose was 2. And the riddle read:

I think I am a pleased woman since I blush so much
I am so soft and shiny to your delicate touch
But look what I have for relatives, so different with no common string
one used for smoking, one for hotness, one used to refer idler and one referred as veggie's King

I am not what you refer to me most often
I am 'fruit' of labour but never called one so
I am neither a wolf nor a peach in the scale of one to ten
but then why do you think I am called one as so?

I can go green with envy, or completely red with anger
A little crown on my head makes my walk look like a swagger
You cant do without me in your day to day cooking
Tell me what veggie I am without too much thinking.

Thankfully I got it right at the first guess..TOMATO

Danish Braids, Croissants and... **Daring Bakers**

This is my eighth month with the Daring Bakers and the challenge put forth this month was a Danish Braid chosen by Kelly Of Sass & Veracity and Ben of What’s Cookin’?.


I had never attempted a laminated dough before so this was definitely a challenge for me. There is no mystery to the making a good dough..the only requirement being the understanding and handling of the ingredients that go into making one.

Some terms to be familiar with

Laminated dough – is layered dough created by sandwiching butter between layers of dough
Detrempe – ball of dough
Beurrage – butter block
Turn – each “fold & roll” of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns. Each single turn creates 3 layers with this method.

I had no problem with the detrempe as well as the beurrage though there was some oozing of the butter while doing the turns. The aroma of the cardamom in the dough was enticing...The half hour turns went on smoothly..I let it rest after the turns overnight...The next day I cut half of the original half dough into two again..one was braided with caramelized apple fillings and the remaining as danish pinwheels and a plain croissant for the toddler. The croissant kept her busy for quite a while.....



The chopping of the apples to 1/4"cubes was a lengthy but a fulfilling experience...Sauteing them to caramelize them was lengthy again but definitely worth it...

I loved creating danish pinwheels..there's something about cutting and shaping them....They were filled with caramelized apples as well..



The next day was spent fixing a savoury filling for my second half of the dough....Narrowed down to paneer/cottage cheese sauteed with onions, a dash of stir-fry sauce and a generous amount of freshly ground black pepper...



This braid was more browned and definitely more crusty!!



Served this for tea....The slightly sweet dough with the spicy filling was definitely a neat contrast of flavours.....



Ultimately this was the only slice that I got to devour!!!!



I must say the braid, pinwheels, croissants looked good,smelt great and tasted great....Butter gave this dough a surpassing flavour and certainly a richness.They are what I would term Light, crisp and tender...

The favourite amongst all my DB challenges

My other DB Challenges

An Opera Cake
Cheesecake Pops
A Party Cake
French Bread
Lemon Meringue Pie
Yule Log
Tender Potato Bread

Egg Pilaf and Crunchy Raita **Tried and Tasted**

A dear friend one day sent me a list of three wonderful food blogs, she thought I should visit!! I wasn't into blogging then, but did use the web as my food guide. The three blogs amazed me nonetheless..Thereafter they were referenced to for my daily kitchen experiments...I could also say that these were my inspiration to start one of my own.......

Nupur's blog has interesting recipes..Her way with words never ceases to amaze me....I chose to make her Egg Pilaf. I have a similar Mom's masala like she mentioned she has...Trust me, my so-called mom's masala has made a great many on the verge of failure dishes edible.

I chose to use the same ingredients but forewent the nuts, cilantro and the spring onions.

What you need for the Egg Pilaf are (Adapted from here)

4 Eggs
1 cup Basmati or other long-grained rice
1 Onion
1 tsp Cumin seeds
1 tsp Ginger-garlic paste
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp Garam/Mom's masala
Salt to taste
2 tbsp Golden raisins
2 tbsp oil

Hard-boil the eggs and peel and set aside. Slice the onion into thin slices.

Heat 2 1/2 cups of water .

Heat oil in another pot and stir in the cumin seeds. Add sliced onion and fry until the edges of the onion to brown, and then on medium-low heat till the onions are very soft and caramelized.
Browning the onions gives them a rich, deep flavor, so don't skip this step.

Follow this by adding the ginger-garlic, turmeric, chili powder, garam masala, salt and fry for about a minute or so. Stir in the raisins, then add the rice and hot water.

Cover the pot and simmer until most of the water is absorbed and the rice is tender
Toss the rice with slices of boiled eggs. Serve.


Raitas are a cooling accompaniment that add the moisture element to dry dishes. The dry dish here is the Pilaf! I call this a yogurt-based salad and this makes to the table whenever a pilaf or a biriyani is made. This crunchy raita tastes best when served chilled over hot steaming rice!



What you need for the Raita are

2 Onions chopped finely
1 tbsp Sugar (I suggest using jaggery for an authentic taste)
150 ml Yogurt
Juice of 1/2 a lemon'
1/2 tsp roasted and powdered nigella seeds
salt
pepper powder
1/4 tsp Chilli powder
Mint leaves 1/2 tbsp chopped finely and a sprig for garnish

In a colander, add the chopped onions and mix in the sugar or jaggery and set aside for some time. Then squeeze the onions to remove the excess liquid and mix with the remaining ingredients except for the chilli powder and chill in the refrigerator. Just before serving, sprinkle chilli powder and garnish with mint and indulge in the lovely meal..the pilaf courtesy the lovely Nupur and the Raita courtesy the lovely me!!!!


This is my entry to the Tried and Tasted event hosted by Zlamushka.

Snickerdoodles and Burnt Sugar Cupcakes! **Taste and Create**

The Taste and Create event hosted by Nicole is an event that I try not to miss...BY means of this event I have come across some wonderful food blogs which I would have missed otherwise. This month I was paired with Steph of Cupcake Project. Since I just love baking, paired with this wonderful blog of just cupcakes was exciting. Do read the about;her very useful cupcake baking tips, and ofcourse the myriad cupcakes.


I chose to try her Snickerdoodles and her Snickerdoodle Cupcakes. I have had store-bought Snickerdoodles..and Steph had a recipe for homemade snickerdoodles.

I made them and we had to stop ourselves from eating it all up...

A snickerdoodle is a cookie that is rolled in cinnamon and sugar. They are relatively very easy to make.

What you need for the snickerdoodles are



Makes 24 snickerdoodles

1/2 Cup butter, softened
3/4 Cup white sugar
1 egg
1 tsp vanilla extract
1 1/3 Cup and 1 Tbsp all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt

1 Tbsp white sugar (I used granulated sugar).
1 tsp ground cinnamon

Cream butter, sugar, egg, and vanilla.
Blend in the flour, cream of tartar, baking soda, and salt.
Shape dough by rounded spoonfuls into balls.
Mix the 1 T sugar and the cinnamon. Roll the balls of dough in the mixture.
Place them spaced apart on ungreased baking sheets and
bake until set.

Mine were not flat, they were more rounded.



The cupcakes that I chose to do are burnt sugar cupcakes. Steph baked the cookies in them. I baked the cookies separately and then made the cupcakes.. Her version was definitely better!!



For the cupcakes


Makes 24 cupcakes

1 1/2 Cup granulated sugar, divided
1/2 Cup boiling water
2 eggs, separated
2 1/4 Cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 Cup butter, softened
1 tsp vanilla
1 Cup milk

Heat 1/2 C sugar in heavy skillet over medium heat, stirring constantly, until sugar is melted and golden brown. Reduce heat and gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from lumping. (note: It can splutter a lot while doing this, so keep yourself at a safe distance . I have scalds on my fingers because of not adding the boiling water gradually.)

Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form. Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
Beat in egg yolks and vanilla extract. Gradually add sugar syrup, mixing until well blended.

Add dry ingredients to butter mixture alternately with milk, beating well after each addition.

Fold in egg white mixture.

Fill cupcake liners and bake until done.



If you want the cookie baked into them, read this.



1. I would suggest baking the cookie along with the cupcakes. Otherwise it seems like a separate entity!
2. The snickerdoodles had this distinctive flavour characterized by the use of cream of tartar, Cinnamon and sugar..sweet and savoury in one!!!

The King of Milk Shakes **MBP**

Funny thy name Sounds...But thy Taste is just beyond what words can express

I frequent Calicut quite a many times...And on one among the many trips there, I was introduced to the so-called Sharjah Shake. I had this from a quaint little way side shop that had a staggering long queue all waiting for the so-called shake....This made me more eager on wanting to try it....although it involved waiting for almost an hour to finally devour mine....

I had forgotten about this shake until I saw it here. I was surprised to realize that the brown powder the man at the shop claimed to be the secret ingredient was either chocolate/boost/bournvita powder!!! Oh well!!

According to Annita,it is considered to be the king of all fruit shakes in Kerala.

What you need are

Bananas -2
Chilled Milk - 1 cup
Boost or Any Chocolate Flavoured Drink Mix -1/2 tsp
Sugar - 2 tbsp
Cardamom crushed - 2
Water -1/2 cup

Blend bananas,sugar,water,cardamom and boost. Add chilled milk and blend for a further 2 seconds. Sprinkle 1/4 tsp of sugar to the mixture and mix it in.The occasional crunch of chilled milk and sugar makes it more interesting.

Tastes best when served chilled.




This is my entry to MBP, which is street food this month, hosted by Sia. This event was started by Coffee.


Check these out too:

Jz's Banana - Cashewnut milkshake

Arundathi's Shake it the Sharjah way!!

Prawn and Green Peppers

Of recent, I am addicted to stir-fries of any kind and of course prawns. Stir fries are an easy fix. Moreover, I have this passion for the variety that I can cook with prawns...Until one day, My mother calls up just to say..To much of anything is bad..Oh well!!! Sigh!!!

When it comes to any food, flavour is what matters the most to me..And I have always believed in the beauty of simplicity..The serving may look small but makes you feel full in a nice way...



What you need are

Prawns cooked as per this
Green Bell Peppers- 2 chopped
Onion-1 chopped
Green Chillies-6 to 7 chopped
Olive oil
Salt
Pepper

Saute the onions in oil until they turn translucent. Add in the chopped peppers,salt and pepper and the green chillies . Stir the fried prawns into this and mix them well adding required salt and pepper. Watch the amount of salt and pepper because you add them when you fry the prawns as well.



I served it atop a toasted bread...another option would have to have it stuffed in rolls...Or just eat it as it is like I did!!!!






**************************************************************************************

Thank you Jz for the yummy Blog award and the rocking girl blogger.

Thank you Shubha for Rocking girl Blogger award.

I'd like to pass these on to

1. Swati
2. Aparna
3. Sunita
4. Jz
5. Kamini

A Zesty Sprouts Salad

Edible seeds are packed with nutrients and when sprouted..it is even more..I would say it is the most nutritious food. They are known to grow even after you refrigerate them thereby increasing their nutrient content as well...these grown at home will probably be the freshest food that is laid on your table. All that they need is some space, air, light and water.

These are my home-sprouted mung beans




I made a simple salad of just the follwing three main ingredients...and a zesty salad dressing.



What you need for the salad are

1 cup of chopped tomatoes
2 cups of boiled sprouted mung beans

for the dressing

1/2 cup of Salad Oil
3/4 cup Vinegar
1/4 cup sugar
3 tbsps grated onion
2 cloves of garlic
1 tsp salt
1 tbsp mustard powder
1 tsp chilli powder

Combine all the ingredients for the dressing and shake them well. Add the garlic and the onion for its flavours to seep in. Chill for a period of time and remove the garlic and the onion before adding the required amount of the dressing to the chopped tomatoes and mung bean sprouts.




This salad is good for you and definitely add colour and flavour to your meal.

With the zesty dressing, the tangy tomato.and the sprouts..this can well be your main dish ....


I'm sending this to Lisa's No Croutons Required's Soups and Salads, and Sangeeth's Eat Healthy Event

Spicy Prawn Fry

I prefer to buy fresh seafood from the hawkers who bring them home... prawns are the easily most popular food in my family. There are never leftovers surprisingly only when prawn is made..It is served at lunch, dinners, family gatherings et al. I wouldn't mind having it for breakfast as well...

Prawns taste best when bought fresh..deveining and peeling the prawns is not difficult as it is thought to be..So long I had the fisherman doing it for me..The secret lies in making yourself comfortable wit the task. All you need is a sharp knife and you are set.

Cut the head of each prawn and pull off the dangling legs on either side.Follow this by removing the shell. It will come off easily. Pull off the tail as well.
To devein, make a cut along the longer side on the back side right from the head to the tail.The thread that you see is the vein. Pull this out.. There you are done.

I made these very simple, easy to make prawn fry using just three spice powders.



What you need are

Prawns 1/2 kg
Chilli Powder-2 tbsp
Turmeric Powder-1 tsp
Pepper Powder-1 tbsp
Salt- as per taste
Coconut Oil-for frying
Curry leaves

Marinate the prawns using the spice powders and salt and set aside at least for an hour. When you heat oil for frying, add a sprig or two of curry leaves for the lovely aroma and then fry the prawns until done.


Serve them with the fried sprig of curry leaves along with rice, pooris or just as an appetizer.

Scrambled Cottage Cheese/Paneer

Paneer/Indian Cottage Cheese in its myriad cooked forms is definitely a favourite to a majority of people. This scramble is an easy and a quick one to make. This was inspired by the Paneer Bhurji by Harini.



What you need are

Cottage cheese - 200g(Crumbled coarsely)
Onion - 1 large (chopped)
Tomatoes - 1 (chopped)
Ginger paste - 1 1/2 tsp
Garlic paste- 2 1/2 tsp
Green chillies - 6 slit lengthwise
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Coriander leaves - a handful (Chopped)

Oil for sauteing
Salt as per one's taste

Crackle cumin seeds in oil and follow this by adding the green chillies, garlic and the ginger pastes. Saute until the raw smell goes. Add in the chopped onions.
until they turn translucent. Add in the tomatoes and salt and cook until they are no more mushy. Follow this by adding in the spice powders and the crumbled paneer. add in the chopped coriander leaves and blend them in well.

Serve with chapathis....

A simple, easy, delicious and a delight for a meal!!

Look here for Harini's version.

Tangy Lemon Biscuits...**Click for Briana**

Lemon appeals to me because of its aroma, colour and more for its tartness....
I baked biscuits and stuck with lemon-frosted biscuits in support of the colour yellow for Briana.

These biscuits have been made quite regularly (actually, I have lost track) ever since I came across this.. This wonderful place has been a source for a great many of my baking escapades.. However..my end result does not look as good as theirs but the taste has never failed me...I usually make them minus the frosting because when they are stored for a couple of days the biscuits tend to get soft...They taste as good without the frosting...less tart that is...



What you need are

(Source: Joy of Baking)


1 cup unsalted butter, room temperature

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of a lemon

2 1/4 cups A.P. flour

2 teaspoons baking powder

1/4 teaspoon salt

For the frosting"

2 cups confectioners/powdered sugar

1/2 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk

Yellow food colour


Cream the butter and sugar until light and fluffy and add the eggs, one at a time, beating well. Follow this bby beating in the vanilla extract and lemon zest.

In another bowl, whisk the flour, baking powder, and salt. Add this to the butter and egg mixture and beat until combined to form a dough.

Roll this dough and using cookie cutters, cut the dough into shapes.



Transfer the biscuits to the prepared baking sheet,and bake until they turn a light brown. Remove from oven and place on a wire rack to cool. Frost only after the biscuits have cooled completely.




For Frosting: Cream the butter until smooth and well blended. Add the vanilla extract. Gradually, beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat until frosting is light and fluffy. Tint the frosting with desired food color.



..................................................................................................................................................................

What you find below is my entry for the Click event



For more on the event for Briana, Read about it here

Ooey- Gooey Chocolate Muffins!

What do you do when you have fast-approaching expiry dates for some of your cooking goods...Obviously...Make food that makes use of these ingredients... My goods that were reaching their expiry dates were my chocolate chips, coco powder, dark chocolate bars and the like.


Anyways coming to first of the chocolate goods. I made muffins..yes chocolate muffins with a twist. Read on for the twist...



For the muffins

1 cup granulated sugar
2 cups all-purpose flour
1/2 cup butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cocoa powder
1 teaspoon espresso powder
a bar of dark chocolate

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla extract..

In another bowl, combine sugar, baking powder, flour, cocoa powder, espresso powder and salt. Sift this mixture into the three-fourths of the chocolate and blend them in well. Add eggs one at a time, and beat at high speed until it turns creamy and light in color. Chill this mixture.

Grease the muffin tin with butter. Dust with the cocoa powder Spoon mixture into pan but halfway. Then spoon a dollop of the reserved chocolate (the twist that I was talking about) and then pour in some more of the muffin mixture. Bake for 10 to 11 minutes. The outside of the muffin should be cake-like and centers will be gooey.

Sprinkle with grated chocolate and indulge.



Ideally you could serve this with a scoop of vanilla icecream or if you are a chocoholic like me..then pour hot chocolate syrup over it and serve....



These muffins are perfect when you want to place fresh home-baked goodness on your table.

Am grateful to

1. Jayashree for the Yummy Blog Award
2. JZ @ Tasty treats and Sangeeth for the NIce Matters Award

Thank you.Will pass them on shortly....

For Bri

"Hope" (Courtesy Crystal T)

Its Magic & Its Free
Its not in a prescription
Its not in a IV

It punctuates out laughter
It Sparkles in our tears
It simmers under sorrows
and Dissipates our fears

Do you know hope is?
Its reaching past today
Its dreaming of tomorrow
Its trying a new way

Its Questioning All the Answers
And always seeking more"

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

A painting hand-painted by me is a raffle prize that you could bid on.



The painting is basically Madhubani art. It is a style of painting that was (is) practised in the Mitila region of the state of Bihar. It was traditionally done by the women of the villagers and was done on the mud walls of their respective homes...and also on temple walls during festivals. As time changed this art found its way on textiles, paper, canvas..etc. Originally, the colours were natural..i.e derived from plants and stones. Hindhu Mythology is the main subject that is dealt with in the paintings.

I learnt this style of painting from a workshop and the style and the stylized use of the elements still fascinates me.

In this painting, you see a peacock and fishes. A peacock symbolizes love and religion and the fish symbolizes fertility, good luck and procreation.

The vibrant use of colour, the symbolic meaning and the geometric patterns together lend this painting an exquisiteness.



So go ahead..make your donation, bid on this prize and let it adorn your wall.. For now, I'll be able to ship it only in India.

Bid amount: US $50

CODE: Madhubani Painting

Shipping: India.

So let's all chip in....cos every drop makes a difference



You can donate with an international credit card by clicking on the above icon or on the icon on my sidebar.